Pulled Pork Sandwiches

I love a good BBQ pulled pork sandwich topped with a tangy coleslaw. Tender pork that was slow smoked for the better part of a day, then pulled into sheds tossed into a BBQ sauce that is both a little sweet and spicy. Piled high on a bun and topped with a fresh made creamy coleslaw. There is no doubt my love of this sandwich comes directly from Mom. Lucky for me, she lived in Memphis, Tennessee between the ages 2 and 9. It was there that she fell in love with good southern BBQ. Thanks Mom for sharing that love.

This is my latest take on what could easily be deemed one of the all time best sandwiches out there.

Start with a pork picnic roast that is at least 3 pounds. I rub mine down with the Sugar and Spice rub from this cookbook
I like this rub because it falls in line with the sweet and spicy flavor I like from my BBQ sauce. It has ground allspice, sugar (great for a getting a little crust on the meat), chile powder, cinnamon, salt and pepper. Generously coat the roast all over with the rub, bag or wrap it up and refrigerate overnight.

Sometimes I like to put the rub on the roast before freezing it. That way the rub soaks in while the freeze sets in and then again during the thaw. If you can plan that far ahead.

We use a charcoal smoker and cook the pork low and slow for the better part of a day. I pull it off when I can easily shred the meat with a fork. This can be done well in advance. This time we smoked the pork on Sunday and then had the sandwiches for dinner mid-week. You can also smoke it and then freeze it for later use if you want.

The day you are going to finally eat your pork. Whip up your favorite coleslaw recipe. I prefer a classic creamy slaw with a little twist. I add a grated Granny Smith apple to the cabbage/carrot mix. My dressing is simply mayo, apple cider vinegar, sugar or honey and a pinch of celery seed. When making slaw it is important to remember, a little dressing goes a long way! Once you toss the dressing with the cabbage mix, the vinegar starts to draw the moisture out of the veggies which will soften the cabbage and increase the liquid in the salad. You don’t want coleslaw dressing running all over the place. I used a 1/4 green cabbage, 1/4 red cabbage, a couple of carrots and 1 large apple and made about 1/2-3/4 cup dressing. Toss it all together and then let it sit in the fridge while you put everything else together. Do not make your slaw any sooner than this!

Ok, sandwich making time.

BBQ sauce:
1 cup ketchup
2 Tbsp. Molasses
2 Tbsp. dried minced onion (1 Tbsp. fresh)
2 Tbsp. apple cider vinegar
1 Tbsp. brown sugar
1 tsp. prepared mustard (yellow ball park)
1 tsp. Worcestershire sauce
1/2 tsp. chili powder
1/2 tsp. pepper

Place all ingredients in a medium sauce pan. Simmer, covered, over medium-low heat until onion is softened, about 10 minutes.

It’s just that simple.

While your BBQ sauce is simmering, shred your pork. Use forks or fingers and try not to sample it all gone.

If the pot your BBQ sauce is in is large enough, add your pork. If not, just place everything in a bowl large enough to allow you to stir it all up.

Toss everything together until nice and evenly coated.

Select your rolls. Cheap grocery store burger buns will work. I baked up some white bread rolls with an egg wash.

Obviously spilt your rolls if needed.

Pile on a fair-sized amount of your sauced pork, spoon on some of your slaw and slap a lid on that baby. Grab extra napkins and dig in! Fresh corn on the cob and baked beans make the perfect sides if you are so inclined but not necessary.

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